Whenever Homer Simpson wants to relax with something other than Duff beer, my guess is he turns to Bakon Vodka. Yes. Premium vodka infused with the aroma and taste of delicious smokehouse bacon.
People have been mixing savory ingredients with alcohol as long as they have been drinking alcohol. Writers from the 17th century, including John Locke and Samuel Pepys frequently imbibed and wrote about savory infused ales. It turns out that mixing sweet and savory in food and beverage is not a new idea.
The folks behind Bakon started developing the product in the fall of 2007 and worked on it for two years. The base spirit is quality Idaho potato vodka. It is smooth and slightly sweet, with the well-rounded flavor that you only get from a quality potato distillation. The vodka is column-distilled using a single heating process that allegedly doesn’t “bruise” the alcohol like the multiple heating cycles needed to make a typical pot-still vodka.
Next comes the infusion, to deliver the essence of a delicious, crisp slice of peppered bacon. This secret process creates a taste and smell that is surprisingly accurate. Before you do any mixing with it, first try it chilled and straight up, to maximize the “wow!” reaction.
Co-founder and Creative Director Chris Marshall notes, “Although today you can find plenty of sweet, fruity-flavored mixtures and infusions, we’re excited to produce a savory spirit that people can’t wait to try.”
Flavored vodkas are popular with trendy mixologists who want more versatility and options than mainline liquors provide. Like them, you can use Bakon vodka to whip up an excellent Bloody Mary, a Bacon Martini with a blue cheese-stuffed olive, or:
The Elvis Presley
2 oz. Bakon vodka
1 oz. hazelnut liqueur
1 oz. banana liqueur
a splash of cream.
Shake with ice and strain into a glass. Thank you. Thank you very much.
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